Wednesday, June 22, 2011

Carrot Zucchini Cake

I found this recipe in with my mom's recipes a while back. We made it our own, but another version can be found HERE.

Here is how we make it:

  • 4 eggs
  • 2 cups sugar
  • 1.33 cups vegetable oil
  • 2.5 cups all purpose flour
  • 2 teaspoons baking soda
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 2 teaspoons ground cinnamon
  • 2 cups finely shredded carrots
  • 2 cups finely shredded zucchini
Preheat oven to 350 degrees.
In a large mixing bowl, beat eggs and sugar.
Gradually beat in oil.
Combine dry ingredients and add to batter.
Beat 4 minutes.
Stir in carrots and zucchini.
Pour batter into jelly roll pan.
Bake until cake springs back when touched.
Cool completely.

Sprinkle top with powdered sugar if desired.

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